Teriyaki Chicken Thighs

I can't believe it but I've had this recipe for 2 years. To actually hold on to the paper that long ... wow. Originally came from FoodTv - Ellie Krieger, I believe, but of course, modified to suit our taste.


1/2 cup soy sauce (I use the super thick stuff)
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
1 tbs sesame oil
1 large clove garlic, finely chopped
1 large piece (about the size of the garlic)ginger, grated
dash of red pepper flakes (to taste)
sesame seeds (optional)
2 pks of b/s chix thighs (I generally use costco brand and there are 5per pack but lately have been doing the bone in thighs for cost reasons.)

Mix marinade all together, pour over the top of chicken in baking dish. Let marinate in fridge for 1 to 8 hours.

Heat oven to 375, bake covered for about an hour (we like our chicken well done, and thighs really do need to cook longer). Take foil off around last 15 minutes, sprinkle with sesame seeds & cook til chicken & seeds are golden (don't burn the seeds!)

Make the sesame noodles to go along and enjoy!

Garlicky Chicken

This is another super easy recipe. Just serve with buttered egg noodles (don’t forget to top that with fresh parsley!) or rice if preferred. NOTE: I generally double the sauce recipe just because it seems more satisfying to me and it’s easy to do.

½ cup mayo
½ cup Italian dressing
¼ tsp garlic powder
¼ tsp Italian seasoning
½ tsp browning seasoning (like kitchen bouquet)
4 b/s chicken breast (smaller, not the whole ones)
Chopped fresh parsley for garnish

Mix all but chicken and parsley in a medium size bowl (or just do it directly in baking dish if preferred). Place chicken in marinade, toss to coat and let sit for 30 minutes or so in fridge.
Preheat oven to 350, bake chicken for 30 to 40 minutes til no longer pink. Sprinkle with parsley before serving.
You can also choose to take the chicken OUT of the marinade and bake on sheet sprayed with non stick spray or grill.

Chicken Marsala

I have lots and lots of different recipes for chicken Marsala, but this is by far, the easiest to do. Serve with pasta, rice or just veggies

 ½ cup flour
1 ¼ tsp salt, divided
6 b/s chicken breast (smaller ones)
¼ cup veggie oil
¼ cup margarine (1/2 stick)
½ cup Marsala wine
1 cup chicken stock/broth
½ tsp black pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms (can be canned if that’s all you have on hand)

Mix flour and 1 tsp salt in shallow dish (or paper plate) or just use seasoned bread crumbs on panko! Dredge chicken in this. In large skillet, heat oil over med high heat. Saute chicken til brown on both sides. Remove chicken from skillet. Add margarine, wine, chicken broth, ¼ tsp salt, pepper, garlic and parsley. Reduce the heat and simmer for 2 to 3 minutes. Return chicken to skillet, add mushrooms, cover and let simmer for 10 minutes more or til chicken is done and no longer pink.

When serving, be sure to add some sauce over the top of the chicknen.  Sometimes hubby will request that I thicken the sauce up a bit, just do that by adding a bit of Wondra (a flour that is super fine therefore, blends and dissolves quickly in hot liquid) and cook down a bit.